French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

Capt. Jim's Tomato Focaccia

Have water and milk at 120 degrees. In the bowl of a mixer fitted with a paddle or dough hook, add half the flour, salt, yeast, milk and water, chopped sun-dried tomatoes and half the olive oil. Mix, adding remainder of flour 1/2 cup at a time. When dough forms a ball remove from bowl, place half of remaining oil in bowl and replace dough, cover with plastic wrap and let sit in warm (80 degree) place until doubled in size.

Preheat oven to 450 degrees.
On a parchment lined baking sheet place dough in a circle, slice tomato and place evenly on top. Brush with remaining olive oil and bake for 15 minutes, lower temperature to 350 and bake for 20 minutes more or until golden. Cool for 10 minutes and serve.

Vegetable Chili

Preheat oven to 350. Peel, seed and roast acorn squash for 20-25 minutes, until tender. Cut into bite size pieces. Cut vegetables into bite size pieces. Cut dates in half. Sauté onions, peppers in oil until softened, add garlic, cook for 2 minutes, and add remaining ingredients. Simmer for 20 minutes. Add salt and pepper to taste.

Add optional hot sauce or pepper flakes.

Mary's Pecan Bars

Preheat oven to 350-degrees. Combine flour and sugar in bowl. Cut in butter until a coarse crumb.
Press dough into bottom of a lightly greased 13 X 9 pan. Bake for 15 minutes. Mix egg, milk and vanilla, stir in heathbar bits and pecans. Spread mixture over crust. Bake an additional 25 minutes.

Cool and cut into bars.

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